Table Talk's illustrated cook book

Dissolve a half pound of granulated sugar in one cupful of water, boil for a moment and set aside. When cold add one pint of the strained juice of freshly crushed berries (strawberries, raspberries or blackberries), the strained juice of a lemon, a pint and a half of ice water, one pint of shayed ice, one tablespoonful of maraschino and a half cupful of berries. CHOCA. This is a mixture of chocolate and coffee which is often served for luncheons or afternoon receptions. To prepare it mix together one cupful of grated chocolate and one cupful of sugar. Add two tablespoonfuls of boiling water and stir at the side of the fire until the chocolate and sugar have entirely dissolved. Gradually blend with this one cupful of boiling water and three cupfuls scalding hot milk. Turn into a double boiler, cover and cook for ten minutes, then add one pint of clear strong drip coffee. Cook for five minutes longer, or it may now, if necessary, be kept at the side of the fire until needed. At the proper time take off, and add and blend a little of it with the well beaten yolks of two eggs, stir in one-half of a teaspoonful of vanilla and serve at once, dropping a teaspoonful of whipped cream into each cup. This quantity will serve from twelve to eighteen cupfuls, according to the size of the cup. BOUILLON SERVICE. NOTHING COULD BE MORE DAINTY THAN THIS LITTLE TRAY WITH ITS SERVICE OF CHINA AND DISHES OF OLIVES AND FANCY BISCUIT. BOUILLON. Take three pounds of beef from the under part of the round ; this piece is usually selected because it is lean and free from bone, the latter never being used for soup which is to be clarified. Wipe the meat with a damp cloth, trim off the fat and run the lean through a meat chopper. Transfer it to an agate or porcelain-lined soup kettle, cover it with three quarts of cold water and let it stand on the table for an hour, stirring occasionally. Put on the fire and heat slowly to the simmering point, skimming frequently. Simmer, closely covered, for four hours. Add one medium-sized onion cut fine, one half of a cupful of diced carrot, two stalks of celery, one sprig of parsley, one bay leaf, one scant teaspoonful of pepper-corns and two cloves and simmer for one hour longer. Strain into an earthen bowl and set away in a cool place until next day. Remove the fat which has risen to the surface, add one teaspoonful of salt, a dash of cayenne, two strips of lemon peel, one-quarter of a teaspoonful of celery seed, the crushed shell and the white of one egg whipped to a soft froth. Put over the fire and stir constantly until it boils then boil without stirring for ten minutes. Remove from the fire and let rest for ten minutes then vStrain through doubled cheesecloth, wrung out of cold water. Do not squeeze the cloth. If properly done the soup will be crystal clear and of a faint amber color. CREAM OF SPINACH SOUP. Pick over and wash very thoroughly two quarts of spinach; change the water four or five times to make sure that all sand is removed. Have ready a large kettle partly filled with boiling salted water; boil for fifteen minutes, drain and drop into cold water (this heightens the color) ; drain again, pressing as dry as possible ; then chop and pound to a pulp. Have ready one quart of thin white sauce made with two scant tablespoonfuls of butter, three tablespoonfuls of flour, and one quart of milk. Add a little of this, a spoonful at a time, to the pulp, stirring and rubbing that it may be smoothly blended. Put on the fire and stir almost constantly until the soup reaches the boiling point ; add salt and pepper to taste, and strain. Return to the fire until scalding hot, then serve with tiny croutons or add a half cupful of whipped cream. CREAM OF TOMATO SOUP.